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Apricot Banana Bread Recipe

Making this delightfully different twist on traditional banana bread is fun. It tastes excellent spread with cream cheese or butter. When I take this bread to bake sales, it really goes fast. I also make it in small loaf pan to give as gifts. I discovered the recipe in 1955 and have been making it since.
—Betty Hull, Stoughton, Wisconsin

TOTAL TIME: Prep: 15 min. Bake: 55 min.YIELD:16 servings

Ingredients

1/3 cup butter, softened

2/3 cup sugar

2 eggs

1 cup mashed ripe bananas (2 to 3 medium)

1/4 cup buttermilk

1-1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup 100% bran cereal (not flakes)

3/4 cup chopped dried apricots (about 6 ounces)

1/2 cup chopped walnuts

Directions

1.In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana, beating well after each addition. Stir in bran, apricots and nuts.

2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
Yield: 1 loaf(16 slices).